Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, cantonese beef brisket in chu how sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients into a vacuum pot (thermal pot) to cook slowly until done. Put in beef brisket chunks and stir well.
Cantonese beef brisket in chu how sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Cantonese beef brisket in chu how sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Make ready 1 kg beef brisket, cut into chunk
- Get 2 whole star anise
- Make ready 4 clove garlic
- Take 1 radish/ daikon
- Take 5 slice ginger
- Take Spring onion
- Take 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Take 1 tbsp soy sauce
- Prepare 1 tbsp corn starch
- Take Water
- Get 1 tbsp Oyster sauce
Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou (柱侯) Sauce, that one must definitely eat when in Hong Kong. It is a one dish meal with beef, carrot, radish and the ultra flavorful sauce goes so well with both rice or Hong Kong Noodle (Wanton Noodle). Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a popular dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long period of time to become tender.
Instructions to make Cantonese beef brisket in chu how sauce:
- Add beef brisket chunks into boiling water to blanch for 3 minutes. Remove and drain. - - Peel daikon and cut into chunks. Set aside. - - Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients.
- Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute
- Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve.
Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a popular dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long period of time to become tender. Sear the brisket with the rest of the ginger on medium high heat until most of the pieces have caramelized. Add in Chu Hou sauce and Soy Bean sauce and stir quickly so it doesn't burn. Add in enough water to cover the beef brisket.
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